Onion (Allium cepa L.) and garlic (Allium sativum L.), among the oldest cultivated plants, are
used both as a food and for medicinal applications. In fact, these common food plants are a …

Garlic is used as a spice in cooking due to its unique aroma. The unique aroma of garlic has
attracted considerable attention from scientists. The cloves contain large amounts of sulfur …

The outbreak of novel coronavirus disease (COVID-19) caused by SARS-CoV-2 poses a
serious threat to human health and world economic activity. There is no specific drug for the …

Plant organosulfur compounds represent one of the main groups of phytochemicals that
evidence an ample spectrum of biological activities. There are two major sources of sulfur …

The antioxidant properties and the main beneficial organosulphur compounds of home-
cooked garlic samples were studied in order to establish relationships between them …

Onion (Allium cepa), a very commonly used vegetable, ranks third in the world production of
major vegetables. Apart from imparting a delicious taste and flavour due to its pungency in …

Most healthy properties of fresh and black (a fermented derivative) garlic are attributed to
volatile organosulfur compounds. In this research, the volatile profile of black garlic (from …

Garlic (Allium sativum L.) is a type of spice derived from layered tubers, widely used as a
source of flavour, taste, and cooking spices. Garlic is a therapeutic ingredient rich in …

Sulfonyl hydrazides are easily accessible, non-toxic, stable and extremely valuable
compounds in organic synthesis that are extensively utilized as sulfonylating and arylating …

This review highlights a number of recent discoveries and advances in the construction of
carbon-sulfur bonds through decarboxylative cross-coupling reactions between carboxylic …